Real Recipes From Real Home Cooks ®

autumn harvest vegetable soup

(1 rating)
Recipe by
Amy H.
Detroit, MI

A dear friend of mine hosted a soup swap in her home a couple of years ago. This was the soup she made and it was may favorite out of the 8 different soups I took home that year. I just had to have the recipe!

(1 rating)
yield 8 serving(s)
prep time 15 Min
cook time 2 Hr
method Roast

Ingredients For autumn harvest vegetable soup

  • 1
    yellow squash
  • 1
    sweet potato
  • 1 lg
  • 1 stalk
  • 2 clove
  • 2
  • 1
    white potato (optional)
  • 1 1/2 tsp
  • 1/4 tsp
  • 1 tsp
    1 tsp. thyme
  • 2 Tbsp
    fresh chopped parsley
  • 2 Tbsp
    olive oil
  • 2+ c
    chicken stock (as needed)

How To Make autumn harvest vegetable soup

  • 1
    Chop up the veggies into large chunks. Pile into a roasting pan, drizzle olive oil over the top and sprinkle with salt and pepper as well as these or any other herbs you might prefer.
  • 2
    Roast, covered, at 350 degrees until the veggies are completely soft and tender.
  • 3
    Transfer the veggies and roasting juices to a blender or food processor. Puree until smooth, adding chicken stock to achieve your desired thickness. Puree in small batches if needed.